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ASEPTIC CANNING

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 April 1977

158

Abstract

One of the most satisfactory methods of preserving foods for long periods is the process of canning, in which the food is sealed into a container and then sterilised by heat. Modern canning lines are capable of handling up to 2000 cans per minute, but the geometry of the can and the low thermal conductivity of food place constraints on the maximum heating temperature and type of food that can be canned. ‘Aseptic’ canning processes overcome these constraints by sterilising food in specially designed heat exchangers before it is filled into sterile cans. Such processes allow high sterilising temperatures to be used, resulting in improved product quality.

Citation

Thorne, S. (1977), "ASEPTIC CANNING", Nutrition & Food Science, Vol. 77 No. 4, pp. 2-5. https://doi.org/10.1108/eb058679

Publisher

:

MCB UP Ltd

Copyright © 1977, MCB UP Limited

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